Oil Pie Crust

Oil Pie Crust

185

"Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 143 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
  2. Roll out on lightly floured surface.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

185
  1. 209 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I can see how this could flop on some folks but it worked great for me. I read most of the reviews so this is what I did that I believe made my attempt a success: I sifted my flour like it says-...

Most helpful critical review

I made this recipe tonight and it was very tough. I realized why when I reviewed the ingredients. The recipe called for 2 3/4 Cups Flour...too much. The most flour to be used with 1/2 C oil sh...

I can see how this could flop on some folks but it worked great for me. I read most of the reviews so this is what I did that I believe made my attempt a success: I sifted my flour like it says-...

Made an amazing apple pie crust baked at 350 degrees! I did make one change - I placed the oil in the freezer for an hour prior to making the dough. It made combining ingredients much smoother.

I made this recipe tonight and it was very tough. I realized why when I reviewed the ingredients. The recipe called for 2 3/4 Cups Flour...too much. The most flour to be used with 1/2 C oil sh...

I gave 5 stars for this one. Now the reality is that things made with high fat such as shortening, etc. do taste the best to the tastebuds, but if you are into healthy eating, this is the piecru...

At last I have found the exact reciepe!! My mother-in-law made an oil crust and I could never duplicate it (I think she gave me the wrong receipe on purpose!!) This has always been my husbands ...

I was surprised to find there are no whole wheat pie crust recipes on this site, so I used this recipe as a basis for my own creation: I used 2 1/4 cups whole wheat flour, added a tsp of fine he...

Even though this crust is not as tasty as a regular solid fat pastry I gave it five stars because it was the best oil pastry I have tried. I used it for the top crust of a chicken potpie and it ...

Very easy, the trick is to roll it as thin as possible. For even better results make the dough first, put into the pie plate and refrigerate while making the filling.

I used this recipe for a long time to make strawberry pies (excellent!) but lost it. I'm glad to have found it again! Thanks!! Oh, I just patted it into the pan instead of rolling and worked ...